Description
This moist and flavorful Bundt cake features tender apples, crunchy pecans, and a creamy cheesecake swirl, making it a show-stopping fall dessert perfect for gatherings or cozy weekends. The cake is easy to make, packed with autumn spices, and finished with a simple vanilla glaze.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup vegetable oil (or melted coconut oil)
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups peeled and diced apples (Granny Smith and Honeycrisp recommended)
- 1 cup chopped pecans (toasted for extra flavor)
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg yolk
- 1/2 teaspoon vanilla extract (for filling)
- 1 cup powdered sugar (for glaze, optional)
- 2–3 tablespoons milk (dairy or non-dairy, for glaze)
- 1/2 teaspoon vanilla extract (for glaze)
Instructions
- Generously grease a 10–12 cup Bundt pan with butter or baking spray. Dust lightly with flour and tap out the excess.
- In a large mixing bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
- In another bowl, whisk granulated sugar, brown sugar, and oil until well blended. Add eggs one at a time, whisking after each. Stir in vanilla extract.
- Fold in diced apples and chopped pecans. The batter will be thick.
- Gradually add dry ingredients to the wet mixture, mixing gently with a spatula until just combined.
- In a medium bowl, beat softened cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
- Pour half the apple cake batter into the Bundt pan. Spoon the cream cheese filling evenly on top, avoiding the edges. Gently swirl with a butter knife. Top with the remaining cake batter and smooth the surface.
- Bake at 350°F for 55–65 minutes. Check at 50 minutes; a toothpick inserted near the center (not in cream cheese) should come out clean. Cover loosely with foil if the top browns too quickly.
- Let the cake cool in the pan for 15–20 minutes, then carefully invert onto a wire rack. Cool completely before glazing.
- For the glaze (optional): Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake and let set for 15 minutes before slicing.
Notes
Use firm apples for best texture. Toast pecans for extra flavor. Grease and flour Bundt pan thoroughly to prevent sticking. For gluten-free, substitute 1:1 gluten-free flour. Dairy-free cream cheese and milk work for the filling and glaze. Cake tastes even better the next day. Store tightly wrapped at room temperature for 2 days or refrigerate up to 5 days. Freeze individual slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 thick slice (1/12th of cake)
- Calories: 370
- Sugar: 29
- Sodium: 260
- Fat: 20
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
Keywords: apple cake, bundt cake, cream cheese swirl, fall dessert, pecans, easy cake, autumn baking, holiday dessert, Thanksgiving cake, moist cake